The Busy Hedonist » Dining Out

Burrata cheese with fresh figs, red onions, black olives, mint, basil and parsley salad

admin — Mon, 20 Jun 2011 01:44:09 +0000

Burrata, fresh figs, a variety fresh herbs…there’s hardly a better warm weather salad. I enjoyed this a few weeks ago at Wall & Water, located in the Andaz Hotel on Wall Street. (You can read about the restaurant in my Q&A with Chef Maximo in Hauteliving.com)

I also tasted the grilled stone fruit salad, the seafood pot pie and the young chicken with spring vegetables. But this salad of burrata, figs and herbs was one I wanted to share with you since herbs are abundant at the Greenmarkets and well, burrata and figs are tempting combination. And it makes a perfect lunch or salad to have at dinner.

Thank you to Maximo Lopez for sharing this spring salad recipe.

Burrata cheese with fresh figs, red onions, black olives, mint, basil and parsley
Serves 4 people

Ingredients
2 whole burrata cheeses, 6 ounces each
9 fresh figs
1 cup of fresh mint leaves
1 cup of fresh basil leaves
1 cup of fresh parsley
1 small red onion
3/4 cup of pitted black olives
Extra virgin olive oil
Juice of one lemon
Maldon sea salt
Freshly crushed black pepper

Make the dish
Cut the onion in very thin slices. Cut the olives in halves, lengthwise. Slice the figs in half. Mix together. Add in herbs, olive oil, lemon juice, and salt + pepper, to taste. Mix. Cut the burrata in half and serve on top of the fig salad. Sprinkle some more olive oil and black pepper, to taste.

Note
Burrata is an unusual, yet delicious stringy-creamy mozzarella cheese.
It can be replaced with high-quality buffalo mozzarella.

Wall & Water is located in the Andaz Wall Street Hotel/75 Wall Street/212-590-1234

Women Dish: Dining with Barbara Bizou

admin — Thu, 02 Jun 2011 18:35:58 +0000

Barbara Bizou is the go-to goddess for her magical rituals, from blessing a new baby to celebrating a new job, from commitment ceremonies to attracting love. One of her most popular workshops is her phenomenal Prosperity Class, which she teaches monthly at her home in the West Village. Barbara Bizou is the author of Momentary Meditations, The Joy of Ritual and The Joy of Rituals for Families: Recipes for Everyday Living.—Tracey Ceurvels

Here, she shares her favorite NYC food + restaurants with us.

Tracey: What’s your favorite neighborhood restaurant?
Barbara: Surya for Indian, Aki for Japanese, North Square for just good food and The Place.

Tracey: Where do you like to dine out with friends?
Too many places to name, but they’re all in the East or West Village.

Tracey: What’s your favorite type of cuisine?
Barbara: I like healthy, seafood, Japanese and Italian.

Tracey: Where do you like to dine on special occasions?
Barbara: Babbo, Morandi and EN.

Tracey: Do you have a favorite coffee or tea shop?
Barbara: I used to love The T Salon, but it closed.

Tracey: Where do you like to eat brunch?
Barbara: The Place on West 4th Street

Tracey: Where do you take out of town guests?
Barbara: The Place

Tracey: What are your favorite food stores?
Barbara: Whole Foods, a great fish store on Bleecker Street, Union Square Greenmarket.

Tracey: What are some of your standby dishes you like to cook at home on a regular night?
Barbara: Salmon and steamed veggies stir fried chicken and broccoli with snow peas

Tracey: What’s in your refrigerator right now?
Barbara: Lots of salad and fruit, turkey and eggs.

For more information about Barbara Bizou and her classes, workshops + more, visit her site, Joy of Ritual.

And take a peak at some of her books:



Barbara’s Favorites

Surya/302 Bleecker Street/212-807-7770

Aki on West Fourth/81 West 4th Street/212-989-5440

North Square Restaurant and Lounge/103 Waverly Place/212-254-2100

The Place/310 West 4th Street/212-924 2711

Babbo/110 Waverly Place/212-777-0303

Morandi/211 Waverly Place/212-627-7575

EN Japanese Brasserie/435 Hudson St/212-647-9196



Women Dish: Dining with Marie Forleo
admin — Mon, 09 May 2011 16:34:14 +0000

In my new column, Women Dish, I’m asking some of my favorite inspiring + successful women to share their favorite food + restaurants in NYC. Here, I speak to Marie Forleo, the dynamic, go-to-woman for women who want to make it big online. —Tracey Ceurvels
Tracey Ceurvels: What’s your favorite neighborhood restaurant

Marie Forleo: I have two places right now: Ghandi Cafe on Bleecker Street near 7th Avenue South for totally yummy Indian food and Aria on Perry Street for small Italian bites.
Tracey: Where do you like to dine out with friends?

Marie: Blossom in Chelsea—amazingly great vegan.

Gobo on Sixth Avenue—delicious vegetarian.

Westville on 10th Street—killer salads.

Dos Cominos in Meatpacking—excellent guacamole. 
Tracey: What’s your favorite pizza place?

Marie: Slice on Hudson for healthy pizza + amazing salads. Bleecker Street Pizza on 7th Ave South—the “nona slice” is to die for!
Tracey: What’s your favorite type of cuisine?

Marie: Gosh, I’d have to say Italian but I LOVE all kinds of food. Mexican and comfort food are a close second and third.  I LIVE for great guacamole.
Tracey: Where do you like to dine on special occasions?

Marie: Pure Food & Wine is pretty awesome. Alta is super fun for small plates and sangria.
Tracey: Do you have a favorite coffee or tea shop?

Marie: Yes! I absolutely adore Grounded on Jane Street in the West Village.  Besides the cozy atmosphere, they offer little punch cards for a free drink after you buy 10 or so. LOVE!
Tracey: What are some of your favorite dishes around the city?

Marie: I’m currently eating primarily vegan/vegetarian.

Best vegan seitan scallopini is at Blossom in Chelsea.

Best truffled mashed potatoes—Extra Virgin on West 4th Street

Best vegan “philly cheesestake”—’sNice on West 4th

For non-vegetarian:

Best Mudsa-Mun Koong- Silom in Chelsea (avocado, cashew, shrimp & potato in a red curry sauce)

Best cheese burger with smoked gouda, grilled onions on a Portuguese bun—Westville

Best disco fries—Manatus Diner on Bleecker Street
Tracey: What are your favorite brunch spots?

Marie: Tartine and Cafe Cluny in the West Village and La Bottega at the Maritime Hotel; Jivamukti Cafe for super healthy and tasty food.
Tracey: Where do you like to grocery shop?

Marie: I shop at Integral Food on 13th street and Trader Joe’s in Union Square. 
Tracey: What are some of your standby dishes you like to cook at home on a regular night?

Marie: I make the best “Italian” guacamole on the planet.  Substitute fresh basil for cilantro!  
Tracey: What’s in your refrigerator right now?

Marie: A ridiculous amount of vegetables for juicing and salads!!
Marie Forleo is an international bestselling author, speaker and founder of Rich Happy & Hot, a thriving community of entrepreneurs and go getters from over 108 countries around the world. She was recently interviewed by Tony Robbins for his DVD program The New Money Masters and mentored young business owners at Richard Branson’s Center of Entrepreneurship in South Africa. Get access to free weekly videos, articles and upcoming events by signing up at http://marieforleo.com.
Marie’s Favorites

Ghandi Cafe/283 Bleecker St/212-645-1456

Aria Wine Bar/117 Perry St/212-242-4233

Blossom/187 Ninth Ave/212-627-1144

Gobo/401 Sixth Ave/212-255-3242

Westville/210 W. 10th St/212-741-7971

Dos Cominos/675 Hudson St/212-699-2400

Slice/535 Hudson St/212-929-2920

Bleecker Street Pizza/69 Seventh Ave/212-924-4466

Pure Food & Wine/54 Irving Place/212-477-1010

Grounded/28 Jane St/212-647-0943

Extra Virgin/259 W 4th St/212-691-9359

‘sNice/45 Eighth Ave/212-645-0310

Silom/150 Eighth Ave/212-675-0080

Manatus Diner/340 Bleecker St/212-989-7042

Tartine/253 West 11th Street/212-229-2611

Cafe Cluny/284 W 12th St/212-255-6900

La Bottega at the Maritime Hotel/363 W. 16th Street/212-243-840

Jivamukti Cafe/841 Broadway/212-353-0214

Integral Food/229 W. 13th St/212-243-2642

Trader Joe’s/142 E. 14th St/212-529-4612
 


White asparagus soup from ’21′ Club
admin — Fri, 29 Apr 2011 01:14:15 +0000

White asparagus stalks are sprouting up at the Greenmarkets around the city. What do do with them? Why not turn them into this elegant soup that’s served at NYC’s most iconic restaurant: ’21′ Club. You can easily make a meal out of the soup, with bread, salad and wine. But at ’21′ Club you can order it as a first-course. Chef John Greeley so kindly shared the recipe with us. Find out more about ’21′ Club in my Q&A with Chef John Greeley in Hauteliving.com.
White Asparagus Soup

Courtesy of Chef John Greeley of 21 Club

Serves 4 

Ingredients

2 c. onion (diced large)

1 c. leek (white part only, diced)

6 c. white asparagus (cut into 1 inch pieces)

4 c. vegetable stock or white chicken stock (have an extra cup for adjusting consistency*)

1/2 c. heavy cream

2 Tbs. olive oil

1 clove garlic (crushed)

1 Bay Leaf Salt

1 pinch cayenne pepper
Make the soup

1.	In an 8 qt. stainless steel pot on medium heat (no aluminum because it will turn the soup a slight tint of grey), add 2 tablespoons of olive oil. Then add the onion, leek and garlic.

2.	Begin to sauté stirring so the onion and garlic become translucent NOT browned. This takes 3-5 minutes.

3.	Add asparagus and stir together and season with salt and cayenne pepper, then add stock to just cover ingredients.

4.	Add bay leaf and bring to a boil, as soon as this happens cover and turn down to a simmer.

5.	Cook 15-20 minutes until asparagus is tender, cool off soup then purée in a blender.

6.	Strain soup through cheese cloth of fine mesh strainer, pressing out all the soup with the back of a

spoon.

7.	Check to adjust seasoning and keep cool until ready to heat and serve.
For the Garnish
Ingredients

1 c. watercress leaves (chopped)

1 pinch chili threads (or Cayenne)

4 oz. salmon (poached or steamed, then seasoned and tossed in olive oil.)

4 Tbs. leek (diced, and cooked tender in boiling water)

2 Tbs. croutons (hand dice bread small and toast in oven with a touch of olive oil)
To garnish

Pour hot soup into warmed bowls, then garnish with ingredients and serve.
 


Hamachi green papaya salad with Thai bird chile vinaigrette
admin — Mon, 11 Apr 2011 17:31:54 +0000

This is one of those dishes to make after the kids go to bed, as it serves two, plus raw hamachi isn’t exactly something your children will like. (Double or triple the recipe for your next dinner party.) Chef Jasper Schneider serves this at Hudson Hall, that modern, collegiate-like dining hall in Hell’s Kitchen. Find out more about Hudson Hall in my Q & A with Chef Schneider in Hauteliving.com. 
Hamachi green papaya salad

Serves 2
Ingredients

2oz Hamachi, sliced

1 tablespoon peanuts

Sea salt to taste

1oz green papaya, grated

6 pieces cilantro leaves

5 pieces micro cilantro, for garnish

2 tablespoon Thai bird chili vinaigrette (recipe below)	
Make the dish

Slice hamachi and place on a plate. Salt peanuts, to taste. Shred the green papaya in a food processor. After shredding toss with the Thai bird chile vinaigrette (recipe below), salted peanuts and cilantro leaves. Season with salt if desired, according to taste. Place the salad over the fish and add one tablespoon of of dressing over the top and garnish with micro cilantro.
Thai bird chili vinaigrette

Ingredients

1/2 cup palm sugar	(which I got at Kalystyan’s)

4 pieces of Thai Bird Chilies, sliced thinly (or use jalapenos if you can’t find the chilies)

2 cups fresh lemon juice

1/2 cup fish sauce
Make the vinaigrette

Smash the chilies with the palm sugar until it starts to become soft, about 5 minutes. Whisk together with the remaining ingredients.
Recipe courtesy of Chef Jasper Schneider of Hudson Hall restaurant in the Hudson Hotel
Hudson Hotel/356 W 58th St at 9th Avenue/212-554-6502


 


Soy Braised Beef Short Ribs with Candied Ginger Sweet Potato
admin — Wed, 06 Apr 2011 20:42:52 +0000

If you love Asian BBQ (and I certainly do) you can now enjoy it with an American twist at Ember Room, which opened in February. Co-owner (along with Todd English) Ian Chalermkittichai shares this recipe for soy braised beef short ribs with us. Read more about Ember Room in my Q & A with Ian Chalermkittichai in Haute Living.
Enjoy!
Ingredients



Shortrib:

8 beef short ribs

2 ounces  ginger, thinly sliced

1 ounce garlic, crushed

½  bunch 	scallions

½ Spanish onion, peeled and thinly sliced

2 oz	 Shaoxing wine

2 oz	 Yamasa low sodium soy sauce

1 oz	 fermented soy beans, soaked in water

Water, as needed

¼ cup canola oil
Sweet Potato

1 Sweet Potato, peeled and diced

1 Tbsp ginger, peeled and chopped

1 oz	crystallized ginger

Milk, as needed

Salt, to taste

1 tablespoon butter 
Mustard Glaze

2 oz Chinese mustard

2 oz water

4 oz honey 
Make the dish 
Short Ribs

Clean the short ribs then season slightly with salt and pepper, sear in a roasting pan in hot canola oil until golden brown. Add the mirepoix (ginger, garlic, scallions, onion) to the roasting pan and cook until caramelized.  Deglaze with shao xing wine and reduce until thick.  Add the rest of the ingredients and braise in the oven until FORK tender (375 F for 3 – 3.5 hours).  Remove the meat from the bone, transfer to a sheet pan, then portion into 3 oz. servings 
Potatoes

In a medium pot, over high heat, sweat the ginger with butter then add the sweet potato.  Then add the milk to cover, and cook until tender. Strain and puree the mixture in the food processor until smooth. Season with salt  and add the crystallized ginger and mix with a spoon
Mustard Glaze

In a mixing bowl combine all the ingredients together   
Assembly

Spread sweet potato on a plate Arrange 6 oz portions of short rib meat on each plate Pour the sauce over the meat.
Ember Room/647 9th Avenue between 45th & 46th Streets/212-245-8880
 


Robalo ceviche recipe from Los Feliz
admin — Mon, 28 Mar 2011 16:09:49 +0000
Julieta Ballesteros, the chef of hotspot taqueria Los Feliz
On a recent visit to Los Feliz, I enjoyed, among other things (like some very tasty margaritas!) a sampling of Julieta Ballesteros’ ceviche. 
Here she shares her recipe for the Robalo ceviche. It’s an easy dish to make at home. And if you want to find out more about Los Feliz, check out my interview with Rob Shamlian on Hauteliving.com
Ceviche, perfect with one of Los Feliz's many tequilas


Robalo Ceviche

Serves 4.
Ingredients

1 1/2 cups fresh sea bass fillet, no bones; cut into 1/2” cubes

1/2 cup freshly squeezed lime juice

1/2 cup freshly squeezed orange juice

2 chopped plum tomatoes

1/2 of red onion, chopped

1/4 of a bunch of cilantro, chopped

Salt and white pepper to taste
Make the ceviche

Combine all ingredients in a bowl. Toss and let it chill for 5 minutes. (If  you don’t have access to the freshest fish, it’s best to let marinate for 2 hours.) Serve with a chili rim in a martini glass and garnish with fresh avocado.
 


NYC’s newest Italian hotspot: Spasso
admin — Tue, 25 Jan 2011 22:13:24 +0000

If I hadn’t just moved to Brooklyn, I’d probably be eating at Spasso quite often. I love small intimate restaurants, especially ones where you can sit at a kitchen bar and watch the chef at work. Read more about Spasso in my Q&A with Craig Wallen in Hauteliving.com
 


Dark Chocolate Raspberry Fondue
admin — Mon, 20 Dec 2010 16:27:16 +0000

I am posting this dark chocolate raspberry fondue recipe in honor of an upcoming event. You may choose to make this fondue at home (it’s so easy and your hoiday guests will love it). Or perhaps stop into The Melting Pot on Christmas Eve and your tip will be donated to a great cause.
On Christmas Eve, two Melting Pot restaurants—White Plains in Westchester County and Darien in Fairfield County—are going to donate their wages/tips to St. Jude’s Children’s Research Hospital. They will also hold a holiday gift raffle on the same day with all proceeds going to the hospital.  
The raffle donations and the staff’s willingness to donate their wages/tips to St. Jude Children’s Research Hospital is what the true spirit of the holiday season is all about—which is giving to others and helping those in need. 
Dark Chocolate Raspberry Fondue
Ingredients

12 ounces of dark chocolate, finely chopped

¼ cup of heavy cream

3 tablespoons of raspberry liqueur
Make the fondue

Combine the chocolate and cream in the top of a double boiler set over simmering water. Heat until the chocolate is melted, stirring constantly; or combine the chocolate and cream in a microwave-safe bowl and microwave until melted, stirring every 30 to 45 seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Drizzle with the liqueur. Keep fondue warm over low heat.
Recommended dipping accompaniments: Rice crispy treats, pound cake, brownie bites , strawberries, raspberries, bananas, cheesecake and marshmallows.
The Melting Pot

White Plains, NY/30 Mamaroneck Ave/914-829-4404

Darien, CT/14 Grove St/203-656-4774
 


Modern Spanish food at its best: La Fonda del Sol
admin — Mon, 29 Nov 2010 21:36:46 +0000

I had lunch here a few weeks, and was more than pleasantly surprised with Chef Josh DeChellis’s modern Spanish cuisine at La Fonda del Sol. Since the restaurant is next to Grand Central Station, commuters can easily slip in for a cocktail + tapas, or those with expense accounts can go all out for a decadent Spanish lunch.
Read more about La Fonda del Sol and Chef Josh DeChellis in HauteLiving.com.
La Fonda del Sol/MetLife Building/E. 44th + Vanderbilt Ave/212-867-6767